Chhena Poda / Easy Indian Cheesecake
Chhena Poda is a famous dessert from the Indian state of Odisha. It is known for its soft texture and rich flavor, prepared using just a handful of ingredients. This easy Indian cheesecake is delicious, super moist, delicate, and melts in the mouth. It is one of the most straightforward recipes, but incredibly delightful.
Servings: 10
Ingredients
For Chhena
- 2 liters (8 cups) whole or full-fat milk
- ¼ cup white vinegar or lemon juice (may need more or less)
For Chhena Poda
- Prepared Chhena
- ½ cup (100g) sugar (I used cane sugar)
- 2 tablespoon semolina (Rava / Sooji)
- ⅓ cup (80ml) milk
- A few saffron strands
- 1 teaspoon rose water or a few drops of rose essence
- A large pinch of Cardamom powder
- A small pinch of salt
- 2 tablespoon finely chopped pistachios (for the topping)
Instructions
Preparing the Chhena (Fresh Paneer)
- In a heavy-bottomed pan, bring 2 liters of milk to a boil, stirring continuously to prevent the milk from sticking to the bottom of the pan.
- Once the milk starts boiling, turn off the heat. Gradually add white vinegar or lemon juice, stirring gently until milk curdles. The greenish whey will separate.
- Line a strainer with clean muslin or cotton cloth (or use a fine-mesh strainer) and pour the curdled milk into it.
- Rinse the chhena with a small amount of cold water to remove the vinegar or lemon taste. Gently squeeze out the excess water, but keep the chhena moist (do not over-squeeze).
- Set aside the chhena until it is cool enough to handle.
Making the Batter
- Dissolve the saffron strands in a tablespoon of hot water and set aside.
- Place the cooled chhena in a mixing bowl. Mash and knead it with your hands or a spatula until it is smooth and lump-free.
- Add sugar and semolina. Mix thoroughly until everything is well combined and the mixture turns soft.
- Add the saffron water, ground cardamom, rose water, and salt. Mix everything until well combined.
- Add milk and stir until well combined. If your batter seems too thick, add more milk, one tablespoon at a time. The batter should be soft and light, similar to a thick cake batter (not too thin, not too dense).
- Cover the bowl and let the batter rest for 15 minutes. During this time, the semolina will absorb some moisture and puff up slightly.
Baking the Chhena Poda
- Prepare a 6-inch baking pan by greasing it well with oil spray or butter. Line the bottom with parchment paper and lightly grease it as well.
- Preheat the oven to 350°F (180°C).
- After resting time, pour the batter into the prepared baking pan. Sprinkle chopped pistachios on top.
- Bake the Chhena Poda for 40-55 minutes, depending on your oven and the consistency of the batter. Start checking after 30 minutes.
- The cake is ready when a cake tester inserted in the center comes out clean. My cake took 50 minutes to bake perfectly.
- Remove from the oven and let it cool in the pan on a wire rack. Once cooled, gently remove the cake from the pan, slice, and enjoy!
Storing Suggestions
- Chhena Poda tastes its best when enjoyed within two days of being made.
- It can be stored in an airtight container at room temperature for up to two days.
- Or, refrigerate the cake for 3-4 days.
Notes
- Milk: Full-fat or whole milk gives you soft and creamy chhena. Do not use low-fat milk, as it will make the chhena chewy.
- Chhena: Remove excess whey from the chhena, but don’t press too hard; it should stay moist and soft for optimal results. Gently knead the chhena until it’s lump-free for the best texture.
- Semolina (Rava/Sooji): Do not skip semolina, as it helps bind the mixture and prevents it from crumbling.
- Sweetness: My recipe will yield moderately sweet Chhena Poda. However, if you prefer a sweeter dessert, add sugar up to ¾ cup.
- Baking: The baking time may vary depending on every oven. So, keep an eye on the cake after 30 minutes. Chhena Poda is baked when a skewer inserted in the center comes out clean.
- Cool Before Slicing: Allow the cheesecake to cool completely in the pan before removing and slicing.
Nutrition (Approximate Values)
Calories : 71kcalCarbohydrates : 13gProtein : 1gFat : 2gSaturated Fat : 0.3gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 1gTrans Fat : 0.01gCholesterol : 1mgSodium : 5mgPotassium : 48mgFiber : 0.4gSugar : 11gVitamin A : 17IUVitamin C : 0.1mgCalcium : 15mgIron : 0.3mg
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